FISH****Goujons

By Unblond1

This was great for both. I used a fresh whitefish filet from Tarini's

Ingredients

• 3/4 lb. whitefish or sole filets
• 2 tbsp. cornstarch
• 1 egg
• 1/3 cup panko
• 1/2 cup or so of canola or peanut oil

Preparation

Step 1

* Cut the fish into fingers and pat dry.

* Mix the cornstarch with some salt and pepper in a bag, beat the egg in a bowl with a few drops of water and put the panko in a shallow bowl - not a baggie, doesn't work.

* Shake the fish in the cornstarch, dip in the egg the roll in the panko and set aside on a rack over a piece of waxed paper while heating the oil.

* Heat oil over medium-high heat until hot and fry fingers, 2 or 3 at a time, until golden and crispy. Drain on paper towels and keep warm while cooking the rest.

* Serve hot - Dan's with tartar sauce, mine with lemon wedges.


*NUTRITION:*

* Calories - 214
* Fat - 10.9
* Sat Fat - 1.5
* Carbs - 8.9
* Fibre - .3
* Protein - 18.8
* 5 Points